For all my fellow pesto lovers out there, this recipe is for you. This Arugula Basil Pesto can be used with pretty much any recipe to make it extra tasty.
Arugula Basil Pesto takes like 5 minutes to make. Normally, I make a double batch so I have extra during the week. I use this pesto as the base on my Chicken & Veggie Pesto Pizza (which is one of my most requested recipes!). I also love it with Avocado Toast on Almond Flour Bread, Spiralized Butternut Squash Egg Nests, pasta, veggies, salad, grain bowls…basically everything!
Usually, I use a few different kinds of nuts. However, classic pesto calls for pine nuts. Something about only using pine nuts makes the pesto too rich for me. And that is a problem when you want to put your pesto on everything. For this recipe, I used macadamia nuts, pine nuts, and pistachios.
I also used both basil and arugula. They both have a subtle peppery flavor which I love but the basil is a little sweeter, giving your pesto that amazing sweet and savory taste.
For all my fellow pesto lovers out there, this recipe is for you. This Arugula Basil Pesto can basically be used with any food to make it super tasty and flavorful. For this recipe, I used macadamia nuts, pine nuts, and pistachios. I used both basil and arugula which give you that perfect sweet and savory balance.
- 1/2 cup olive oil
- 1/2 cup fresh basil leaves (packed tightly)
- 1/2 cup arugula (packed tightly)
- 1 tbsp pine nuts
- 1/4 cup pistachios
- 1 tbsp macadamia nuts
- 1 garlic clove
- 1/2 tsp salt
- 1/4 tsp pepper
Combine all ingredients in food processor and blend until desired consistency is achieved.
- Category: Sauce
- Method: Food Processor
- Cuisine: Italian
Keywords: homemade pesto, basil pesto